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Matcha Pesto Pasta | PANATEA

Recipe developed by PANATEA, for the (healthy) Iron Chef in YOU ;) Snag our full #MATCHAEATS Mini Matcha Cookbook for more inspo!

Matcha Pesto Pasta (Makes 4 plates)

Ingredients: Pesto
  • 1 1/2 teaspoon of PANATEA Culinary matcha
  • 1 cup mint leaves
  • 1/2 cup basil leaves
  • 1/2 cup parsley leaves
  • 1 clove garlic
  • 2 tablespoons lemon zest
  • 3/4 cup raw almonds
  • 1/2 cup extra virgin olive oil
  • salt and freshly ground black pepper, to taste
Ingredients: Pasta
  • 12 ounces whole wheat spaghetti or linguine
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped sweet onion
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup Asiago cheese, grated
Directions
  1. Make the pesto: in a food processor, combine the mint, basil, parsley, garlic, matcha, lemon zest and almonds. Pulse until coarsely combined.
  2. Add the olive oil gradually while the processor is running, and mix to combine. Season with salt and pepper.
  3. Make the pasta: bring a large pot of salted water to a boil. Add the pasta and cook according to packaging instructions (7-9 minutes).
  4. While the pasta cooks, heat the olive oil over medium heat. Add the onion and cook until translucent (5-6 minutes).
  5. When the pasta is tender, drain and add it to the pan with the onions. Add the pesto and toss well to combine. Season with salt and pepper.
  6. Transfer portions onto plates and garnish each with 2-3 tablespoons of Asiago cheese.
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